Funfetti Cheesecake with Cake Bottom Recipe

Introduction

This Funfetti Cheesecake with a cake bottom is a delightful twist on classic cheesecake, combining a moist, colorful cake base with a creamy, sprinkle-studded filling. It’s perfect for celebrations or any time you want a cheerful, sweet treat that impresses both in flavor and appearance.

Ingredients

• 1/4 cup (56g) salted butter (room temperature)
• 1/2 cup (104g) granulated sugar
• 1/4 cup (58g) sour cream (room temperature)
• 1 tsp vanilla extract
• 2 large egg whites (room temperature)
• 3/4 cup (98g) all-purpose flour
• 1 1/4 tsp baking powder
• 1/4 cup (60ml) milk (room temperature)
• 1 tbsp (15ml) water (room temperature)
• 2 tbsp sprinkles
• Teal gel icing color (optional)
• 24 ounces (678g) cream cheese (room temperature)
• 1 cup (207g) granulated sugar
• 3 tbsp (24g) all-purpose flour
• 1 cup (230g) sour cream (room temperature)
• 1 tbsp vanilla extract
• 3 large eggs (room temperature)
• 5 tbsp sprinkles
• 1 1/4 cups (300ml) heavy whipping cream (cold)
• 3/4 cup (86g) powdered sugar
• 1 tsp vanilla extract
• Pink and Peach gel icing color
• Sprinkles for decoration

Instructions

1. Step 1: Preheat the oven to 350°F (176°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides.
2. Step 2: To make the cake batter, beat the butter and sugar together for 3-4 minutes until light and fluffy. Add the sour cream and vanilla extract, mixing well.
3. Step 3: Add the egg whites and mix until combined. In a separate bowl, combine flour and baking powder, then add half to the batter and mix.
4. Step 4: Add the milk and water, mixing until smooth. Add the remaining dry ingredients and mix until incorporated.
5. Step 5: Stir in the sprinkles and gel icing color if using, then spread the batter evenly in the prepared pan.
6. Step 6: Bake for 18-20 minutes until a toothpick inserted comes out with a few crumbs. Set aside to cool.
7. Step 7: To make the cheesecake filling, beat cream cheese, sugar, and flour on low speed until smooth. Add sour cream and vanilla extract and mix.
8. Step 8: Add eggs one at a time, mixing slowly after each addition. Scrape down the bowl and stir in the sprinkles.
9. Step 9: Lower oven temperature to 300°F (148°C). Remove springform pan sides, clean, re-grease, then reset sides around cooled cake layer.
10. Step 10: Pour cheesecake filling over cake layer.
11. Step 11: Wrap the pan with aluminum foil and place it into a larger pan. Add warm water halfway up the springform pan’s sides to create a water bath.
12. Step 12: Bake for 1 hour until the center is set but still slightly jiggly.
13. Step 13: Turn off oven, keep door closed for 30 minutes, then crack door open and cool another 30 minutes.
14. Step 14: Remove cheesecake from oven and water bath, refrigerate 5-6 hours or overnight until firm.
15. Step 15: For the topping, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Add gel icing color for desired shade.
16. Step 16: Pipe whipped cream on top of cheesecake, decorate with sprinkles, and refrigerate until serving.

Tips & Variations

• Use room temperature ingredients for better mixing and a smoother batter.
• Try different colored sprinkles or swirl gel colors into the batter for a fun twist.
• Ensure a water bath is done correctly to prevent cracks in the cheesecake.
• For a dairy-free version, substitute cream cheese and sour cream with plant-based alternatives.

Storage

Store the cheesecake covered in the refrigerator for up to 3-4 days. Keep it chilled and airtight to maintain freshness. When ready to serve, remove from fridge and allow it to sit at room temperature for 10-15 minutes for best texture. Avoid freezing as it may affect the texture and color of the sprinkles.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While the water bath helps prevent cracks and ensures even baking, you can bake the cheesecake without it. Be sure to bake at a low temperature and avoid overbaking to minimize cracks.

Can I use regular rainbow sprinkles in the batter?

Yes, regular sprinkles work well here. Avoid non-edible glitter or sprinkles that bleed color excessively to maintain the cheesecake’s appearance and texture.

Funfetti Cheesecake with Cake Bottom Recipe

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★★★★★

4.7 from 94 reviews

• Author: lilan
• Total Time: 6 hours 50 minutes
• Yield: 12 servings 1x

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Description

This Funfetti Cheesecake with Cake Bottom is a delightful dessert combining a colorful funfetti cake base with a rich, creamy cheesecake layer, topped with whipped cream and sprinkles for a festive finish. Perfect for celebrations and those craving a whimsical twist on classic cheesecake.

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Ingredients

Scale 1x2x3x

Funfetti Cake Layer

• 1/4 cup (56g) salted butter, room temperature
• 1/2 cup (104g) granulated sugar
• 1/4 cup (58g) sour cream, room temperature
• 1 tsp vanilla extract
• 2 large egg whites, room temperature
• 3/4 cups (98g) all-purpose flour
• 1 1/4 tsp baking powder
• 1/4 cup (60ml) milk, room temperature
• 1 tbsp (15ml) water, room temperature
• 2 tbsp sprinkles
• Teal gel icing color (optional)

Cheesecake Filling

• 24 ounces (678g) cream cheese, room temperature
• 1 cup (207g) granulated sugar
• 3 tbsp (24g) all-purpose flour
• 1 cup (230g) sour cream, room temperature
• 1 tbsp vanilla extract
• 3 large eggs, room temperature
• 5 tbsp sprinkles

Whipped Cream Topping

• 1 1/4 cups (300ml) heavy whipping cream, cold
• 3/4 cup (86g) powdered sugar
• 1 tsp vanilla extract
• Pink and Peach gel icing color
• Sprinkles for garnish

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Instructions

1. Prepare Funfetti Cake Layer: Preheat the oven to 350°F (176°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides to prevent sticking.
2. Make Cake Batter: Cream the butter and sugar together for 3-4 minutes until light and fluffy. Incorporate the sour cream and vanilla extract, then add the egg whites and mix well.
3. Add Dry Ingredients: Combine flour and baking powder. Add half to the batter and mix, then add milk and water and mix again. Add the remaining dry ingredients and mix until smooth.
4. Mix in Sprinkles and Color: Gently fold in sprinkles and, if desired, teal gel icing color to tint the batter.
5. Bake Cake Layer: Spread batter evenly in the prepared pan and bake for 18-20 minutes until a toothpick comes out with a few crumbs. Let cool completely.
6. Prepare Cheesecake Filling: Beat cream cheese, sugar, and flour on low speed until smooth to avoid air incorporation. Add sour cream and vanilla, mix well.
7. Add Eggs: Add eggs one at a time, mixing slowly and scraping down bowl sides to ensure even blending. Stir in sprinkles.
8. Assemble Cheesecake: Lower oven temperature to 300°F (148°C). Remove sides of springform pan, clean, re-grease, then place cake layer back inside. Pour cheesecake filling over cake.
9. Set up Water Bath: Wrap outside of pan with aluminum foil. Place in a larger pan and fill the larger pan halfway up with warm water, ensuring water doesn’t pass foil edges.
10. Bake Cheesecake: Bake for 1 hour until center is set but still slightly jiggly. Turn off oven and leave door closed for 30 minutes to continue gentle cooking.
11. Cool Cheesecake: Crack oven door slightly and let cheesecake cool for additional 30 minutes. Remove from oven and water bath, then refrigerate 5-6 hours or overnight until firm.
12. Whip Topping: Whip heavy cream, powdered sugar, and vanilla on high until stiff peaks form. Add pink and peach gel icing colors to achieve desired shades.
13. Decorate: Pipe whipped cream atop cheesecake using a large round tip (Ateco 808 recommended). Sprinkle extra sprinkles over the topping.
14. Serve and Store: Refrigerate until serving. Best enjoyed within 3-4 days.

Notes

• Ensure all ingredients are at room temperature to achieve a smooth batter and prevent cracking.
• Low speed mixing for cheesecake batter helps minimize air bubbles and cracking during baking.
• Using a water bath helps bake the cheesecake gently and evenly, preventing cracks and overcooking.
• Allowing the cheesecake to cool gradually in the oven helps set the texture and avoid surface cracks.
• Use gel food coloring for vibrant colors without thinning the batter or topping.
• Store the cheesecake refrigerated and cover to prevent it from absorbing fridge odors.
• For best texture, serve the cheesecake chilled but not frozen.

• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: funfetti cheesecake, cheesecake recipe, funfetti cake bottom, festive cheesecake, sprinkles cheesecake, cream cheese dessert